READY IN: 1hr 15minsYIELD: 10 cups
INGREDIENTS
3tablespoonsunsalted butter, divided 1⁄2 cuppanko breadcrumbs, preferably whole wheat 3lbsasparagus, trimmed and cut into 2 inch pieces 1tablespoon finely chopped garlic 2tablespoonsall-purpose flour 2cupswhole milk 5ouncescream cheese 1⁄2 cup shredded part-skim mozzarella cheese 1teaspoonsaltNUTRITION INFO
Serving Size: 1 (2232) g
Servings Per Recipe:1
Calories: 195.7
Calories from Fat 110 g 57 %
Total Fat 12.3 g 18 %
Saturated Fat 7.1 g 35 %
Cholesterol 36.9 mg 12 %
Sodium 428.7 mg 17 %
Total Carbohydrate14.1 g 4 %
Dietary Fiber 3 g 12 %
Sugars 5.2 g 20 %
Protein 9.4 g 18 %
DIRECTIONS
Preheat oven to 450.Put a large pot of water on to boil.Set a large bowl of ice water near the stove.Melt a tablespoon of butter in a small bowl in the microwave, about 30 seconds.Stir in panko and set aside.Cook asparagus in boiling water until bright green, about 1 minute.Drain and transfer to the ice bath.Let cool for 5 minutes, then drain and pat dry.Arrange the asparagus in a 9×13 inch baking dish.Heat the pot over medium high heat.Add the remaining 2 tablespoons butter and stir until melted.Add garlic and cook, stirring, until fragrant, about 1 minute.Add flour and cook, stirring, for 30 seconds.Gradually whisk in milk.Bring to a boil, whisking constantly.Continue cooking and whisking until the mixture thickens, about 5 minutes.Remove from heat.Stir in cream cheese, mozzarella, and salt.Pour the cheese sauce over the asparagus and stir to coat.Sprinkle the reserved panko mixture on top.Bake until the asparagus is tender, 12 to 15 minutes.Source: Read Full Article